Apparently I have an addiction.  To vegetable soups.

And it never fails that whenever I make soup, I say, “Oh man where is my camera because my bloggites are going to love this recipe.”

That’s sick, people.  Sick.

This recipe is from my friend and fellow blogger Kristin.  Big ups, Kristin.  This is some seriously delicious soup.

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TUSCAN VEGETABLE SOUP

1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

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In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more. Serve topped with Parmesan, if desired.

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Ok, let me tell you some things I did differently.  I forgot to buy the cannellini beans [doh!], but I had two small cans of lima beans.  So I smashed one can of beans and used the other whole.  Also, I DO NOT EVEN A LITTLE BIT prefer fresh spinach, so I used a box of frozen spinach.  It ruled.

It probably makes enough for four big-ish servings. [that's a technical term, obviously.]

And welcome to No Dairy November, where the grilled cheese sandwich is made with soy cheese.

Delicious?  Yep.  Surprised?  Me too. Oh I am really trendy now, eating soy cheese and all.  If only my wardrobe was as trendy as my fridge.

I do love soup.  And I do love a crock pot.  And I do love Sophie.  Put those together and what have you got?  A LOT OF LETTERS ON A BUTTON!

Here at AnnieBlogs, you’re getting 2 soups for the price of one- I put that PITCHER O SOUP recipe up here a few weeks ago.  But just for Sophie, and all of you lovelies, I’m bustin’ out an oldie but a goodie for this.

This is my godmother Earlene’s recipe for Hoppin’ John Soup. And when I opened the Word document to get the recipe it said “AKA ELTON JOHN SOUP“.  Pray tell, Annie of 2006, why did you type that?  Because that is HILARIOUS.

And so it shall be.

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ELTON JOHN SOUP

1 medium onion, chopped
1 TBS. garlic, chopped
4-6 oz. Black Forest (or other deli) ham, chopped (about 1/3 pound)
2 TBS. flour
1 can Rotel tomatoes (original or mild) [I use mild because I am a wimp.]
2 cans black-eyed peas (Bush’s)
1 can chicken broth

Saute onion and garlic in olive oil.  Stir in flour when sautéed.  Coat onion and garlic with the flour.
Add Rotel tomatoes and about ½ can of chicken broth.
Add ham.  Stir and reduce heat.
Process one can of peas in blender or food processor until creamy.  Add to mixture.
Add remaining can of whole peas.
Stir and simmer about 20 minutes.  Add remaining chicken broth as needed for desired soup thickness.
Serve over a scoop of cooked rice.  Garnish with a dollop of sour cream and chopped green onions.  Serve with corn bread.

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Y’all.  This stuff is so good.  It kinda breaks my heart because have I told you I can’t eat pork anymore?  [That sound you hear are the pigs of the world celebrating.]  But alas, pork is one of my migraine triggers.  So I have to make my favorite soup with… deep sigh… turkey.

Of course, you don’t HAVE to call them that.  In some places, such as my classroom, “Shut up” is considered a bad word and unusable.  But.  Seriously.  When I pulled these puppies out of the oven, it was the first thing that came out of my mouth.  After a quick application of a bit of 50% less sugar icing.  Mmm….

And, just in case that picture doesn’t persuade you to make them, this fact will.  NO SUGAR. NO CARBS.  STILL GOOD BROWNIES.

I know what you are thinking and no, I will not shut up.

Here is the recipe.

SHUT UP BROWNIES (aka muffins aka “Good for ya brownies”)

Preheat oven to 350 degrees.

Spray muffin pan. I use my pampered chef muffin stone & it comes out perfect. [This is actually what the recipe said, I don't personally own a pampered chef muffin stone.  Though just the thought of it makes me drool more than these brownies.]

In one bowl, stir:

2 Cups oat bran

[I photographed said "oat bran" because seriously I had NO IDEA what this junk was.  It is in the hot cereal area of the grocery.]

1 1/2 tsp. baking powder
1 tsp. baking soda
Package of fat free/sugar free chocolate pudding mix, small
1/4 Cup of cocoa, unsweetened
1/2 Cup Splenda [I don't LOVE Splenda, but it worked.  I feel all chemically on the inside if I eat too much Splenda.  But that's really an "Annie problem" and probably not "blog worthy".]
Pinch of salt

In another bowl, mix:

3 eggs, beaten
1 tsp. vanilla
1 Cup fat free milk
2 very ripe bananas mashed
1 TBS. instant espresso coffee crystals

Add liquid bowl into dry bowl, mix quickly.  It will be pretty thick, but that is fine.  I promise.  Don’t go pouring milk or chicken broth or something all up in the batter.  Let it be.  Okay?

Pour into muffin pan. For example, my muffin pan is shaped like footballs.  Because that is how the ladies of the SEC roll.

Bake for about 25 minutes or until done.  Cute, huh?  You ain’t seen nothing yet…..  (I know the colors of these pics are crazy, sorry.)

You can also make these as muffins or a cake.  Adjust cooking time if you do a cake.  I have no clue how long- until the knife comes out steamy and clean.  [Very technical directions, I know.]

Look at my sweet friend Graham holding them SHUT UP BROWNIES.  Heck yes I decorated them like footballs.  It was game day and the Georgia Bulldogs deserve nothing less.  Some people support with their “monetary contributions to the University” or something ridiculously useful useless like that.

And I?  I bake.  Honestly, what more should be asked of an alumni?

P.S- Can we talk about why in the world I am baking and cooking like crazy these days?  I have no idea.  I know what you are thinking and yes, I AM going to make a fine wife some day.  And trust me, I’ve been saying that for YEARS.  We just need some cute dude to listen…..

I’ve renamed it.  Catchy, eh?

Here ya go- let me know once you try it!!

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3 (14 oz) cans reduced-sodium chicken broth

1 (14.5 oz) can diced tomatoes

2 carrots, sliced

2 celery stalks, sliced

[PLEASE use the leafy part- it is so good for you and it tastes fine- just chop it with the stalks and I promise you will never know they are there.]

1 zucchini, diced

¾ cup whole wheat elbow macaroni

[I couldn't find whole wheat elbows, so I went with these spiral-ey noodles. Whole wheat, though.  Keepin' it healthy in 08 baby.]

2 garlic cloves, minced

½ lb. boneless chicken breast, chopped

[I did closer to a pound, and I seasoned the chicken with seasoned salt and pepper before I dropped the cubes in the soup.]

¼ cup chopped parsley

½ tsp. salt

½ tsp. pepper

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Bring broth and tomatoes to a boil in a large saucepan.  Add carrots, onions, celery, zucchini, macaroni, and garlic.  Return to boil, stirring occasionally, 30 minutes or until vegetables are tender.  Increase heat to medium-high; add chicken, parsley, salt and pepper.  Return to a boil; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes.

Makes 8 servings.  [And by "8", I think the recipe means "82".  Ok, seriously.  8 probably.  But 8 healthy eaters.]

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And y’all, this is just a formula.  Add whatever veggies you want, or use beef instead of chicken.  Or go really nutz and use Boca Ground Burger.  Want it to be Mexican flavored?  Add some peppers and taco seasoning.  Want it thicker?  Add a bag of frozen okra slices- they disintegrate mostly and add a lot of thickness.

What I’m saying is DO YOU THANG with this soup.

But consider yourself warned- though it is delicious, eating a whole pitcher of PITCHER O SOUP will make you want to tuck this recipe away for a long long time.  So, one or two bowls should suffice.

Note from your blogista: today’s post is brought to you by my favorite 12 year old friend, Anne.  She takes beautiful pictures of delicious things.  And now I’m hungry.  Leave her a comment and let her know what you think of this recipe.  Much love, bloggites! -Annie

TWICE BAKED SWEET POTATOES

3 large sweet potatoes

2 oz cream cheese

2 tablespoons milk

1 tablespoon brown sugar

¼ teaspoon cinnamon

¼ cup pecans (optional)

First, preheat the oven to 425 degrees.  AFter you have done that, you need to wash the potatoes. Then lay them out on a cutting board. Cut them lengthwise next.

Lay the potatoes cut side down on a foil-lined pan. Cook them for 30-35 minutes.

When they’re done, allow them to cool for a while. When they’re cool, scoop out the insides and put them in a bowl.

Add the other ingredients to the bowl.

Cinnamon.

This smells soooooooo good.

Brown Sugar.

Yum. Need I say more?

Milk

Milk. Fine. Good.

Then mix the cinnamon, brown sugar, milk, and potato fillings until they are well blended.

Next, fill the potatoes with those ingredients. Take a spatula and smooth it out, too.

You can add pecans if you want.

Put the potatoes back in the oven for about 10 minutes.

Take them out and…

Enjoy!

And it would be rude of me to not share.

So here was my dinner last night.  It was delicious and really pretty healthy.  So make this for dinner over the weekend, sit out on your porch, and enjoy the first hints of Fall.  You will be happy.  Or your blog money back.  [Yeah, I don't have real money to give you.  Blog money is kinda like of Stanley nickels.]

Let me tell you how to do it.

First, make your own tortilla chips.  Seriously, it is easy and SO MUCH CHEAPER and SO MUCH MORE HEALTHY than buying a bag of chips.  I used whole grain tortillas.  Here’s how:

Cut stack of tortillas into 8 wedges each. Spread wedges in a single layer on baking sheet. Sprinkle with cumin and salt. Bake at 375 degrees about 10 minutes, turning after 5 minutes.

Start those and then make this salsa (I left out the avocados, but just because it lasts longer in the fridge and I’m the only one eating it).  Here’s how:

4 plum tomatoes, chopped
2 tablespoons finely chopped red onion
2 garlic cloves, minced
1 (4-ounce) package crumbled feta cheese
1 tablespoon chopped fresh parsley
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 avocados, chopped
Assorted tortilla chips [homemade, people. Just do it.]

Stir together first 9 ingredients. Gently stir in avocado just before serving. [or don't.  I didn't.]

Then I browned one pound of turkey and mixed it with fajita seasoning instead of taco seasoning, unless you want to use taco.  I’m not the boss of you.  Do yo thang.

I put lettuce down first, then the turkey, then the salsa.

Y’all.

Apparently my eyes were bigger than my stomach.  But it was Oh. So. Good.  Trust me on this one.

I have nothing else to say except Amen and have a great weekend.